How to make crispy Fried Shallots/Hanh Phi

[@mermodfreres]

The microwaving trick worked beautifully. Soaking the shallots made peeling much easier. Great video and tips!

[@cameo_bitpart5324]

Last night I made steak and potatoes for my parents, topping the potatoes with these fried shallots, and they LOVED it! I dare say the fried shallots were probably their favorite part of the meal! I'm definitely saving this recipe!

[@peasedustin]

Just made these, perfect method. will use this way forever! Thanks!

[@catmom1322]

I love this step-by-step way to do what I need to do!

[@nateb2715]

I'm making these for my green bean casserole for Thanksgiving

[@mariannel6560]

Love this video... thank you for all the tips😊

[@othergary]

Thank you for explaining everything you were doing.

[@thanaponnpt]

Best fried shallots tips i ever seen.

[@Mickey-jn8hz]

At our house…those things would be devoured in a very short time! Have a wonderful day too and thank you for this recipe!

[@Thebethkitchen]

Thanks for visiting.

[@hbpencil88]

Awesome, glad I watched this. Very well instructed.

[@miamimom55]

I tried hundreds of recipes but never satisfied believe me I watched this video and try next morning the result was amazing 😉 thank you sooo much 🙏🏻

[@stephenveerasammy3074]

Beth, this is amazing! I can’t wait to try it out!

[@Pitusha]

It looks easy, but the tiny details make the difference, like shaking it in the end, to remove the excess oil. It gives the difference between a soggy, soft shallots and crispy shallots... now I totally understand why my deep fried recipes are never crispy.... Thank you!

[@charleschidsey6192]

Great recipe chỉ! Cảm ơn. Hope your channel is very successful.

[@Thebethkitchen]

Thank you so much!

[@watchgoose]

looks wonderful

[@ntran3696]

It looks good.

[@nunuwin44]

I will try making crispy shallots this way

[@dungnice7213]

Looks great, Chi! nice & golden, not burned!

[@Domhemio]

Tq beth, i want to try

[@hudhudshbair1114]

Iwant to thank you gor this amazing recipe l tryed it it is wonderful😘

[@richardschneider9098]

Delicious! It will seem like you are frying them for hours. But watch for the rising steam to disappear, that's your cue -- then they will start browning almost fast enough to see it. My tip would be to do the end steps FAST like Beth says, maybe even before you think they're quite done, because they keep cooking -- controlling that makes all the difference.

[@uwkram7073]

Best video on making a big batch of fried shallots! Bravo!

[@apschweiz]

I followed your method to a T and it turned out perfect. You should know i have failed before, and this time when i succeed, i feel so proud of myself! Thank you

[@viviendoenaustraliaroxana]

Thank to you, for sharing the recipe😁

[@Thebethkitchen]

My pleasure, and thank you for watching!

[@ntran3696]

I will give it a try.

[@lanmai3057]

Hi Beth Lam cha gio Việt Nam! Nhe va banh bo nuong kg trung cam on nhieu

[@paulschumacher6296]

Many thanks.

[@RübsDogBrasil]

Direto do Brasil: Beth, você é genial, parabéns! (Direct from Brazil: Beth, you are brilliant, congratulations!)

[@Thebethkitchen]

😇 🙏

[@heymanheyguys7821]

Awesome video. Next time i will not burn my shallots. Thank you a lot.

[@nguyenkim8582]

Hi Beth , em có hành dã xây khô bây gio mình phi làm sao dê duoc giông nhu hành phi cua chi . Mong chi chia së em voi . Thanks 😊

[@Thebethkitchen]

Dạ chị xem cách làm hành phi của chị bạn mình nhe, đây là link kzbin.info/www/bejne/nJfSoIKilMp1l68si=2z76XbrrkYITG-Jc

[@ramadhanmuhammadnaufal4135]

That is really nice, beth. In Indonesia, we called it "bawang goreng".

[@magpie5710]

Thank you for this. I want to use it on top of my pureed roasted vegetable soup for vegan celiac friends. It will add a bit of texture and a beautiful garnish. Do they need to be refrigerated once placed in an air tight container?

[@Thebethkitchen]

Great idea! No need to refrigerated, good airtight container will keep it stay crispy for couple weeks or month. Have fun cooking!

[@magpie5710]

@@Thebethkitchen Thank you so much for your quick response. One more thing I can make ahead, that's great.

[@suryasegeri2683]

Thanks Beth.... awesome ♡♡♡

[@hoanguyen3250]

Chi lam theo cach cua em ngon lam, cam on em nhe 😍😍

[@ntran3696]

I really LIKE your videos.

[@SouthernTee71]

Hi Ms. Beth! I wanted to let you know I purchased the knife from Amazon and I love it! Its really sharp, the perfect weight with the non-slip handle..Thank you so much! ☺

[@Thebethkitchen]

That's great, my pleasure, I'm so glad you liked it!

[@darkempirerising666]

can't wait to try this amazing indonesian food, it is called "bawang goreng"

[@lizabethlillard3870]

YAY Beth you are awesome!

[@annewei2066]

😋 👍

[@SouthernTee71]

Loved the video! What brand is your knife?

[@Thebethkitchen]

Thank you for watching! I guess you are asking about the large knife?... it a Kiwi brand, it's a very good knife and cheap, you can get it from amazon amzn.to/3040wTm

[@SouthernTee71]

Awesome! Thank you!

[@imranhosein2706]

Thanks girl

[@ntran3696]

Thank you!!

[@styleummichannel3441]

Interesting recipe 😋 #cookingstyleummi

[@chrishunt646]

Great video! How long will these last in an air-tight container?

[@carloscardozo3476]

Absolutely loved the recipe!! Followed your directions to the tee with wonderful results ty so much!! 😊🤤🤤🤤

[@Thebethkitchen]

You are so welcome! Thank you for watching.

[@juliuscaesars9917]

Great recipe , I'll try it soon , Thanks for putting minimal music very low , I wish all videos did that

[@kathynoble306]

hi Beth thank you very much for sharing to make crispy fried shallot I made it yes crispy and sweet taste too. I would like give some tips for Beth fans as I'm : must use the wok if you don't have wok ; use the pan pour the oil only 1/3 if use the pan don't have to wait the oil realy very hot because it was happen to me when I put the shallot in the oil , the oil come up a lot burle and overflow my stove , it scare me I had to clean up , turn off right away Again thank you Beth my family love your cooking channel

[@GermFreeFusion]

YES!!!! THANK YOU~!~!!!!

[@lilam5668]

Made this today, it is perfect! If you cook less shallots, you don’t need 10 minutes. Just look at the colour as you cook.

[@SwagOnSwoosh]

Beautiful

[@Thebethkitchen]

Thank you!

[@anapaulacastro02]

Parabéns pelo canal. Nunca mais faço cebola tostada como antes.

[@mellanymarcos9877]

Are yellow onions also good for this recipe? Thanks!

[@Thebethkitchen]

Sorry, you can't use yellow onion for this.

[@fir8550]

Will food process do?

[@musicandlyrics40]

I did it just now. But i used a little oil just enough to coat the sliced shallots.

[@AyeshaKhan-uy2io]

Nice...which country r u from?

[@AyeshaKhan-uy2io]

Can we dry it under the fan instead of in the microwave

[@johncampo7634]

You said it would last a month. Is it necessary to refrigerate?

[@Thebethkitchen]

john campo No John, it doesn’t need to be in the fridge. Crispy fried shallots is so crunchy it’s taste like chips. Store it in an airtight container then it’ll stay crispy for a month or more.

[@phyllinatang9685]

The Beth K

[@Iconic_Koala07]

nice ! thanks

[@kathynoble306]

Beth oi teach us how to make and cook LAU please

[@sreerama1620]

Can we use regular red onions instead of Shallots?

[@Thebethkitchen]

No sorry you can't, red onions contain so much water that will not get crispy when fry like the shallots.

[@aroundworldnews]

شكرا جزيلا

[@QuangTran-co5iz]

hi Beth thank you for sharing fried onion . One day would yoy teach us how to kho catfish file not the whole catfish sale in Asian supermarket .We went to a restaurant in Eden in Virgina very good . ve have tried many VN restaurant the whole catfish has strong mud and fishy . So please one day teach fans catfish file kho My sisters, my wife and my son also friends love the way you show how to make with small quantity like 1 pound meat for cha lua or one pound ground meat for eggrolls from there if I want make more I just double or tripple amount

[@aritrikaroy159]

Why do the fried shallots get soggy after sometime?

[@95_Nepentheses]

Probably because of the natural sugar in them. Sugar absorbs moisture from the air

[@tracyhough477]

U could use cusinar slice blade so much quicker

[@P-kun26]

Why do you need to soak the shallots first?

[@Thebethkitchen]

Hi Ivan, soak them in warm water first will help peeling them easier and it also reduce the eye burning/spicy when you slice them.

[@wynnfernando5772]

♡.

[@thaovo904]

cam on chi😊👍👌✌💕

[@carolmccordnguyen4179]

If you are Vietnamesse you should speak Vietnamesse for peoples understand, nếu người việt thì nói Mẹ tiếng Việt để dễ nghe hơn là nói tiếng nước ngoài thiệt tình.

[@mandya6697]

Carol She can speak whatever she wants.

[@brucestarry6479]

I want to eat please hunny!!!